Roast Pork Rack With Apple Raspberry Sauce - cooking recipe

Ingredients

1 None (6-rib) rack of pork (3 lbs), rind on
1 tbsp olive oil
1 tbsp sea salt flakes
2 1/4 lbs potatoes, chopped coarsely
3 tbsp butter
1 None red onion, sliced thinly
1 clove garlic, crushed
6 cups finely shredded cabbage
1/4 cup cider vinegar
None None FOR THE APPLE AND RASPBERRY SAUCE
4 None apples
3 tbsp butter
1/4 cup sugar
1 1/4 cups fresh or frozen raspberries

Preparation

Preheat the oven to 450\u00b0F.
Using sharp knife, score pork by making shallow cuts diagonally in both directions at 1/2-inch intervals. Rub pork with oil; rub rind with salt. Place pork, rind-side up, on oiled wire rack over large shallow baking dish.
Roast for 30 mins. Reduce oven to 350\u00b0F. Roast pork about 1 hour. Cover pork loosely with foil; let stand for 20 mins.
Meanwhile, for the sauce, peel, core and quarter apples; slice thinly. Melt butter in medium saucepan on medium heat. Cook apple, stirring, for 5 mins or until browned lightly. Add sugar, 1/2 cup water and berries; cook, stirring, for 5 mins or until berries soften and sauce thickens slightly. Set aside.
Boil, steam or microwave potatoes until tender; drain.
Melt butter in large skillet on medium-high heat. Cook onion and garlic, stirring, until onion softens. Add cabbage and vinegar; cook, stirring, until cabbage is tender. Add potatoes; cook, stirring, until combined. Serve pork with cabbage and sauce.